Roasted Beet and Pummelo Salad
A fresh and flavorful salad made with roasted beets, juicy pummelo, goat cheese, and pecans, simple, vibrant, and delicious.
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Servings: 1
Calories: 358kcal
Ingredients
- 2 medium beets roasted and sliced
- ½ cup Pummelo segmented
- 3 cups mixed greens I used a spring mix
- 2 tablespoons goat cheese crumbled
- 2 tablespoons maple pecans
- Salt and pepper to taste
- Olive oil and balsamic vinegar, squeeze of lemon, or a citrus vinaigrette if desired
Instructions
- Preheat oven to 400°F.
- Wrap beets in foil and roast for 40–50 minutes, until fork-tender. Let cool, peel, and slice.
- Cut away the rind of the pummelo and remove the thick membranes around each segment. Gently separate into wedges.
- On a platter or large bowl, layer greens, roasted beets, and pummelo segments.
- Sprinkle with goat cheese and maple pecans.
- Season with salt and pepper.
- Drizzle with olive oil and balsamic, a squeeze of lemon or citrus vinaigrette if desired.
- Enjoy!
Nutrition
Calories: 358kcal | Carbohydrates: 41g | Protein: 11g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 13mg | Sodium: 379mg | Potassium: 952mg | Fiber: 7g | Sugar: 22g | Vitamin A: 1714IU | Vitamin C: 94mg | Calcium: 106mg | Iron: 3mg
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